Hamburger dills are usually sweetened a little. A Mrs. Wages mix can be used as a base, as can added herbs and spices. Provided you keep the vinegar level high enough, you should be OK. Mrs. Wages has no sweet dill pickle mix, but have several other sweet mixes, and Ball offers a Dill mix that has sugar in it. For slices, I like cutting them into crinkle cuts, and have a rotary blade that also slices crinkle cuts. To add a little color, I put in a few bits of dried sweet red peppers that swell up and make it look nicer.

Your link is to the long-term fermented dill pickles recipe. Do you really want to do fermented dills? I assume no since it is a very different approach to making pickles and you mention Mrs. Wages mixes etc. Instead, check out the regular dill pickle recipe linked below - you can slice them.

As Ken said, slice them thicker or crinkle slice them - too thin slices go mushy. We like using the Mrs. Wages dill mix and add a teaspoon of sugar to each quart jar. You can add sugar to taste (within reason) so taste test the brine before you jar them up.

Hope this helps.

Dave

Here is a link that might be useful: NCHFP - Quick Pack Dills

Thank you for the replies. I actually posted the wrong link. The quick pack dills are what I wanted to post. I am going to ferment pickles this year , however I am leaving those whole. Is a ¼ " thick enough for the slices ? I have an adjustable Mandolin . Thanks for letting me know it is safe.

Scott

1/4 inch thick is fine. A slight thinner is OK too, like 3/16 inch. If you can get a crinkle cut blade for your mandoline, it can give a nice fancy cut too. I make Bread & Butters that way, and they use celery seed and mustard seed as te primary spices.